Roasted Veggie Tempeh Fall Kale Salad with Spiced Maple Vinaigrette
Nothing beats a fall-flavored salad when it comes to easy and flavorful. Roasted veggies mixed with crunchy kale make a perfect side to your Thanksgiving dinner or a stand-alone lunch that can be used to support blood sugar levels throughout the holiday season.
This meal has all the components needed to support insulin resistance, stable energy levels, and hormone balance. All the veggies are full of fiber to keep you full, protein from the Tempeh, and healthy fats from the olive oil and seeds for a well-balanced dish. This dish meets all the boxes and comes together in 30 minutes or less!
What you need:
Roasted salad:
1 head curly kale
1 block tempeh
2 cups Brussel sprouts
Olive oil
S&P
Dressing:
3 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
1 teaspoon chili powder
1 teaspoon paprika
1 Teaspoon Garlic
S&P
Toppings:
Pumpkin seeds, toasted in olive oil
Feta
Directions:
Preheat oven to 400 degrees F. Wash & slice Brussel sprouts in quarters. Spray with avocado oil & toss with S&P. Place in the oven for 10 minutes.
Meanwhile, chop tempeh into bite size. Add to Brussel sprouts and roast for 20 minutes (or until Brussel sprouts are to your liking).
Wash & de-stem kale. Chop into bite-size pieces adding to a large bowl. Set aside.
In a small jar mix all dressing ingredients. Pour over kale. Massage kale for 2 minutes with dressing.
*To toast pumpkin seeds: add 1 Tablespoon neutral oil to a saucepan, add seeds, stir & remove to a paper towel-lined plate, about 3 minutes. Pat excess oil, and add salt to your liking.
Serve roasted veggies over kale salad. Top with seeds and feta cheese! Enjoy for up to 4 days.
I hope you enjoy it! I would love to hear from you if you make it. Tag me on Instagram @livewelldietitian_!
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